Ham and Potato Casserole (Print Version)
# Ingredients:
→ Main ingredients
01 -
About 2 pounds (915g) of Yukon Gold or Russet potatoes
02 -
2 cups (300g) diced ham
03 -
Shredded sharp white cheddar, 1½ cups (150g), split into two portions
04 -
Unsalted butter, 3 tablespoons (43g)
05 -
3/4 cup (100g) chopped yellow onion
06 -
3 minced garlic cloves
07 -
3 tablespoons (24g) all-purpose flour
08 -
Whole milk, 2 cups (480ml)
→ Seasonings
09 -
3/4 teaspoon salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1/2 teaspoon ground mustard
12 -
1/2 teaspoon smoked paprika
13 -
1 teaspoon dried parsley (or 2 teaspoons chopped fresh parsley)
→ Optional garnishes
14 -
Green onions
15 -
Chopped fresh parsley
16 -
Chopped chives
17 -
Your favorite hot sauce
# Instructions:
01 -
Cut the potatoes into chunks about 3/4-inch big after peeling them. Boil for 5-6 minutes until they’re just slightly tender, then drain completely.
02 -
Get a greased 9x13-inch dish ready. Toss together the warm potatoes, ham, and 1 cup of the shredded cheddar. Put it aside for now.
03 -
Melt butter in a large pan over medium heat. Add the chopped onion and garlic, cooking until the onion turns soft, about 3 minutes.
04 -
Lower the heat and stir flour and the seasonings into the pan. Slowly mix in the milk a little at a time, stirring as you go. Let it simmer for 3-5 minutes to thicken like gravy. Adjust seasonings to taste.
05 -
Pour the sauce over the potato mix and stir carefully to coat everything. Cover and bake at 375°F for 30 minutes. Then uncover, sprinkle the rest of the cheese on top, and bake another 5-10 minutes. You'll know it’s ready when the cheese is melted and bubbly.
06 -
Top with fresh herbs or hot sauce if you like. Let the dish sit for a few minutes before digging in.
# Notes:
01 -
Can be prepped a day in advance and baked later
02 -
Swap ham out for cooked bacon or sausage if you want
03 -
You can use other cheeses like gruyere, gouda, or pepper jack
04 -
Leftovers stay fresh in the fridge for up to a week